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Hoseini, Golazin, Esmaeilinezhad, Zahra, Gordali, Maedeh, Barati-Boldaji, Reza, Negarandeh, Zahra, Babajafari, Siavash, Mazloomi, Seyed Mohammad. (1400). Evaluation of the Behavioral Changes Related to Food Hygiene and Safety During COVID-19 Outbreak. سامانه مدیریت نشریات علمی, 10(1), 97-104. doi: 10.30476/jhsss.2021.91909.1253
Golazin Hoseini; Zahra Esmaeilinezhad; Maedeh Gordali; Reza Barati-Boldaji; Zahra Negarandeh; Siavash Babajafari; Seyed Mohammad Mazloomi. "Evaluation of the Behavioral Changes Related to Food Hygiene and Safety During COVID-19 Outbreak". سامانه مدیریت نشریات علمی, 10, 1, 1400, 97-104. doi: 10.30476/jhsss.2021.91909.1253
Hoseini, Golazin, Esmaeilinezhad, Zahra, Gordali, Maedeh, Barati-Boldaji, Reza, Negarandeh, Zahra, Babajafari, Siavash, Mazloomi, Seyed Mohammad. (1400). 'Evaluation of the Behavioral Changes Related to Food Hygiene and Safety During COVID-19 Outbreak', سامانه مدیریت نشریات علمی, 10(1), pp. 97-104. doi: 10.30476/jhsss.2021.91909.1253
Hoseini, Golazin, Esmaeilinezhad, Zahra, Gordali, Maedeh, Barati-Boldaji, Reza, Negarandeh, Zahra, Babajafari, Siavash, Mazloomi, Seyed Mohammad. Evaluation of the Behavioral Changes Related to Food Hygiene and Safety During COVID-19 Outbreak. سامانه مدیریت نشریات علمی, 1400; 10(1): 97-104. doi: 10.30476/jhsss.2021.91909.1253

Evaluation of the Behavioral Changes Related to Food Hygiene and Safety During COVID-19 Outbreak

Journal of Health Sciences & Surveillance System
دوره 10، شماره 1، فروردین 2022، صفحه 97-104    اصل مقاله (405.47 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/jhsss.2021.91909.1253
نویسندگان
Golazin Hoseini1؛ Zahra Esmaeilinezhad1؛ Maedeh Gordali2؛ Reza Barati-Boldaji* 1؛ Zahra Negarandeh1؛ Siavash Babajafari1؛ Seyed Mohammad Mazloomi3
1Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
2MSc in Nutrition Sciences at Shahid Beheshti University of Medical Sciences, Tehran, Iran
3Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
چکیده
Aim: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak.
Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic characteristics, knowledge of food hygiene during the coronavirus epidemic, and food hygiene performance before and after Covid-19 outbreaks.
Results: 675 questionnaires were completed. The ways through which foods are washed and subsequently packed, before and after the Covid-19 outbreak, have changed significantly. It was revealed that the use of dishwashing liquid, sanitizing liquid, vinegar (p<0.001), and alcohol (p=0.03) has drastically increased for washing the fruits; salt and bleach are used for washing the vegetables (p<0.05), and dishwashing liquid, sanitizing liquid and alcohol for washing egg and packaged food (p<0.001) after the outbreak. Covid-19 caused 35.5% of the participants to avoid sweetmeat, 23.7% of them did not use takeaway foods, and 21.4% of them  eliminate nuts and seeds from their diet.
Conclusion: According to the results of this study, people's knowledge about coronavirus transmission and food disinfection is insufficient.  Given that people's knowledge about the mentioned cases can affect the choice of food groups and the quality of people's diet, introducing valid information sources and providing  necessary training to people in the community can lead to the correction of beliefs and behaviors regarding food hygiene during the Corona outbreak.
کلیدواژه‌ها
Covid-19؛ food safety؛ disease outbreaks؛ nutritional behaviors؛ food hygiene
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